Floyd Cardoz grills everything in Battery Park City

To kick off his downtown domination, Meyers re-teamed with former Tabla exec chef (and Top Chef Masters: Season 3 winner) Floyd Cardoz on this largely pescatarian bar & grill. The walls & bar are covered in rough, black-stained fence wood from Wisco, tightly packed rows of giant, saucer-like fixtures hang from a pipe-lined ceiling, stools line the chef's counter overlooking the open kitchen, and the dining room is accessed via a walkway lined with prep stations for pastries, coffee, and fish, which, being at a prep station, clearly only swam in private schools. Going lunch-service-only to start, the top-tier creations'll count torchons of foie on grilled brioche, plus an array of steaks (aged rib eye, marinated flank au poivre, etc.), while the oceanic emphasis shines through on offerings like a bacon-shrimp burger, whole black sea bass, and bacon-, apple- & lime-adorned raw fluke, which, in spite of its name is actually meant to be served that way.